Cream Cheese Stuffed Lemon Dill Salmon Burger

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Cream Cheese Stuffed Lemon Dill Salmon Burgers with Sriracha Aioli

Yield: 4

Author: Marie Rose

Prep time: 25 MinCook time: 10 MinTotal time: 35 Min

Ingredients

Salmon Burger

• 1 lb Shoreline Wild King or Coho Salmon (flaked or fillet— instructions below)
• 1 tbsp lemon zest
• Juice of half a lemon
• 2 tsp dried dill or 2 tbsp chopped fresh dill
• 1 clove of garlic minced
• 2 tbsp chopped green onions
• Dash of salt and pepper
• 1 egg
• 1/4 cup almond flour
• 2 oz cream cheese

Sriracha Aioli

• 1/3 cup plain greek yogurt
• 2 tbsp cream cheese
• 1 tbsp sriracha
• 1 tbsp lemon juice
• Dash of salt and pepper

Instructions

1. If using Shoreline Flaked Salmon, simply remove salmon from the package and pat dry, then combine with all ingredients except for the cream cheese. If using a salmon fillet, remove the bones and skin, dice the salmon into very small chunks or use a food processor to break down the meat, then combine with all ingredients except for the cream cheese.
2. Slice cream cheese into thin slices and set aside.
3. If making 4 burgers, separate the salmon mixture and use your hands to shape into 8 patties. Place cream cheese on top of 4 of the patties, then top with the extra 4 patties, sandwiching the cream cheese in the middle. Use your fingers to blend the seams between the two patties, keeping the cream cheese contained in the center.
4. Combine all ingredients for the sriracha aioli and mix until blended.
5. Cook salmon burgers on a skillet with an oil of your choice for 4-5 minutes on medium heat on each side, or until browned and slightly crisp.
6. Top with sriracha aioli and eat on a bed of lettuce and rice, or with lettuce on a toasted bun. Enjoy!

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